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The Ultimate Make-Ahead Eggs Benedict Casserole with Easy Blender Hollandaise

A close-up of a square slice of eggs benedict casserole topped generously with creamy hollandaise sauce.
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This make-ahead eggs benedict casserole captures the rich flavor of the classic brunch dish in a simple, baked format. Prepare it the night before for a stress-free weekend brunch.

Ingredients

Scale
  • 12 English muffins, split and cubed
  • 1 pound Canadian bacon or ham, chopped
  • 1 cup shredded Gruyère or Swiss cheese
  • 12 large eggs
  • 2 cups whole milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • For the Hollandaise: 4 large egg yolks
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 tablespoon fresh lemon juice
  • Pinch of salt

Instructions

  1. Grease a 9×13 inch baking dish. Arrange half of the cubed English muffins in an even layer on the bottom of the dish.
  2. Sprinkle the chopped Canadian bacon and half of the cheese over the muffins. Top with the remaining English muffins.
  3. In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, pepper, and nutmeg until well combined.
  4. Pour the egg mixture evenly over the muffin and bacon layers. Gently press down on the muffins to help them absorb the liquid.
  5. Sprinkle the remaining cheese over the top. Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight.
  6. When ready to bake, preheat your oven to 350 degrees F. Remove the plastic wrap.
  7. Bake for 40 to 50 minutes, or until the casserole is set and lightly golden brown. A knife inserted near the center should come out mostly clean.
  8. While the casserole bakes, prepare the Hollandaise sauce using a blender. Place the egg yolks, lemon juice, and a pinch of salt into the blender jar. Blend on low speed.
  9. Slowly drizzle the hot, melted butter into the blender in a thin, steady stream while the blender is running. Continue blending until the sauce is thick and emulsified.
  10. Serve the warm casserole immediately, topping each serving with a generous spoonful of the easy blender hollandaise sauce.

Notes

  • For an overnight prep, assemble the entire casserole, cover, and refrigerate. Remove it from the refrigerator about 30 minutes before baking to let it warm slightly.
  • If you prefer a richer flavor, substitute half of the milk with heavy cream in the egg mixture.
  • You can use cubed croissants instead of English muffins for a more decadent texture.

Nutrition

Find it online: https://rosatasty.com/eggs-benedict-casserole/